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A simple mathematical empirical model for estimating the rate of heat generation during fermentation in white-wine making.

Author(s) : LÓPEZ GÓMEZ A., SECANELL P.

Type of article: Article, IJR article

Summary

The described mathematical empirical model has been verified in fermentation at different temperatures of Macabeo and Chardonnay musts, with different states of maturity. These musts prepared to an industrial level were fermented at a controlled temperature in 75 liter stainless-steel vessels by using a pilot fermentation plant.

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Pages: 276-280

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Details

  • Original title: A simple mathematical empirical model for estimating the rate of heat generation during fermentation in white-wine making.
  • Record ID : 1993-0999
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 15 - n. 5
  • Publication date: 1992

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